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PRAWN CURRY
- Natasha Kanade
- January 27, 2022
Ingredients:
- 1 tbsp. vegetable oil
• ¼ tsp mustard seeds
• ¼ tsp fenugreek seeds
• ¼ tsp fennel seeds
• ½ tsp cumin seeds
• ¼ tsp onion seeds
• ¼ tsp carom seeds
• 2 large onions chopped
• 1 tbsp ginger and garlic paste
• ½ tsp turmeric powder
• ¼ tsp mild red chili powder
• ½ tsp salt
• 8 tbsp. tomato passata
• 150 ml warm water
• 200 g raw peeled and deveined king prawns
• Pinch garam masala
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Heath the oil in a medium sized saucepan. Add the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, onion seeds and carom seeds and fry them until they crackle.
- Add the chopped onions and stir these into the spices, combining everything and keep stirring until the onions are soft. If the onions begin to stick at all, then add small amounts of the warm water.
- Add the ginger and garlic paste, turmeric, red chili powder and salt and continue stirring for a couple of minutes.
- Add about 4 tablespoons of the warm water and continue stirring.
- Add the tomato passata and allow everything to simmer for 3 – 4 minutes.
- Using a food processor / blender blitz all of the onion mixture into a paste and then return the paste to a medium sized frying pan or suitable alternative over a low heat.
- Add the king prawns, the remainder of the warm water and a pinch of garam masala and cook the king prawns until they are pink and juicy, but be careful to not overcook them.
- Serve the prawns with rice.